Everything you need for tandoori chicken is readily available in most supermarkets, consisting mainly of chicken, yoghurt, and spices.
As there’s no need for any fancy or hard-to-find ingredients, it’s a no-brainer for a last-minute BBQ.
This simple BBC Good Food recipe has garnered a four out of five-star review online and requires minimal preparation for “juicy” results.
There’s no complicated cooking process or techniques involved, just a simple Indian marinade that coats the meat.
While traditionally cooked in a tandoor oven, tandoori chicken can also be easily adapted to cooking on a BBQ grill, or in the oven when the weather doesn’t deliver.
Method
Take a sharp knife and make three slashes in each chicken thigh, going all the way down to the bone.
This ensures the marinade seeps right through the meat and also means quicker and more even cooking.
Next, toss the chicken with lemon juice and one teaspoon of salt in a bowl, then if you have time, leave it to marinate for one hour.
Make the marinade by blending all of the ingredients until smooth. Add the lemon at this point if you don’t have time for it to marinate.
Pour the smooth marinade over the chicken, then cover and leave everything to marinate in the fridge for at least three to four hours (overnight is best).
If cooking on a barbecue, set it to medium-high heat. Alternatively, heat your oven grill to its highest setting and line a baking tray with foil.
Place the chicken on the barbecue and cook, turning often, for 20-25 minutes until charred and cooked through.
If cooking indoors, place the chicken on the foil-lined tray and grill for the same amount of time, or until charred on both sides and cooked through.
When the chicken is cooked, top with the butter and leave to melt, then serve with lemon wedges.
